For this recipe we decided to use cod but other flakey white fish such as halibut or snapper could be used. The toppings to the tacos can be prepared in advanced and changed to your liking. Toast the tortillas on a grill or skillet to give the dish a more authentic feel.
1 pineapple, peeled and cored
1 jalapeno pepper
18 (6”) corn or flour tortillas
1 red bell pepper
½ head iceberg lettuce thinly sliced
1 avocado, thinly sliced
½ cup cilantro, roughly chopped
1 cup sour cream
4 tbsp lime juice
1 tsp vegetable oil
2lbs skinless cod filets
2 tbsp vegetable oil
2 tbsp chipotle chili powder
1 tbsp ancho chili powder
1 tsp dried oregano
1 tsp ground coriander
2 garlic cloves, minced
1 tsp salt
2 tbsp tomato paste
½ cup non pulp orange juice
2 tbsp lime juice
- Heat the vegetable oil, ancho chili powder and chipotle chili powder in an 8” skillet over medium heat. Stir constantly until fragrant and some bubbles form, 2 to 3 minutes. Add oregano, coriander, garlic, salt and cook until fragrant, about 30 seconds. Add tomato paste and mix in until complete combined for another 30 seconds. Stir in the orange juice and lime juice. Stir constantly until thoroughly mixed and reduced slightly for about 2 minutes. Transfer mixture to a large bowl and let cool for 15 minutes.
- Add the cod to the bowl with the chili mixture and gently coat the fish. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the water bath to 130°F
- Place the cod filets into a bag and pour remaining chili mixture in. Vacuum seal the bag or use the water displacement method.
- Place the bag into the water bath and cook it for 45 minutes.
- Remove the cod from the bag and flake into bite sized pieces.